I am back baking in my kitchen in Rome. Loreto and I we’re in Italy, on a well deserved holiday, but it seems that even if on holiday we cannot stop cooking. Tonight we are going to a friends’s dinner and we are going to bring a dessert. This is not the first sweet that I bake since we’re here, maybe the third or fourth, but I can’t complain, I am usually the one who asks if I can bring a dessert. And you already know the answer: yes, of course 🙂 .
We always have a great time with family and friends when we’re here, they’re all thrilled to see us and want to spend some time with us, possibly around a table, sharing some good food and wine, laughing our heads off and chatting till our throats are sore. Every day is scheduled, lots to see, visit and experience. The Expo, the beaches, the lunches and dinners and aperitivo, the sightseeing downtown, the outlet mall, the countryside, the office, the shopping, the massages and salon, are keeping us buzzingly busy and days are flying like kytes in the blue sky.
Back on track, my father gave me a bountiful amount of peaches so when I offered to bring dessert I knew that I wanted to use peaches and thought to myself: Pineapple upside-down cake, and so why not peaches instead of pineapple for a fruitfully delicious Peach Upside-down Cake. A moist, pillowy soft cake topped by a swirl of juicy, buttery sweet peaches beautifully cut and arranged by Loreto.
The aroma in the kitchen was heavenly. We kept telling each other : “Oh my God that smells so good!”. Out of the oven and just enough time to cool it off, then the moment of truth, upside-down it goes, a few prayers hoping it will come out of the pan then a sigh of relief. We really wanted to taste it, but that would involve a somewhat amazing story to tell our friends, like why some of it was missing 🙂 . So, wrap up this Peach Upside-down Cake for transport and off we go.
Sorry about not having a picture of a served piece but, as usual, we were too busy eating and laughing with our friends. Anyway, the peaches were succulent and buttery sweet accompanied by the moist sponginess of the cake with just a hint of caramel. Great ending to a great evening with friends.
P.S. Once again, a clean pan was given back sans leftovers 😉 .
Soundtrack of the evening: Radiohead. Our favorite is “Creep”.Print
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 and 1/2 – 2 cups sliced, pitted and peeled peaches (about 4)
- 1 and 1/4 cups all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup soy milk
- Place 1/4 cup butter in an 9-inch baking pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter). Remove pan from oven.
- Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
- In a medium bowl, combine the flour, baking powder and salt; set aside.
- In a large bowl, beat 1/2 cup butter. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture just until combined.
- Spread batter evenly over the peaches in the pan.
- Bake for 45 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.
- Serving Size: 8 servings